Grandmother's Famous Cranberry Bread
(Adapted from Cranberry Thanksgiving by Wende and Harry Devlin)
2 cups flour
1 cup sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter, cold
¾ cup orange juice (fresh or frozen)
1 teaspoon grated orange peel
1½ cups fresh cranberries, coarsely chopped*
1½ cups golden raisins (optional)
1 cup chopped pecans or walnuts (optional)
In a large bowl, sift the flour, sugar, baking powder, baking soda and salt. Slice the butter into small pieces and with a pastry blender or fork, cut in the butter until the mixture is crumbly.
In a separate bowl, whisk together the egg, orange juice and orange peel. Add the wet ingredients to the dry ingredients (flour/butter mixture). Stir just until the mixture is evenly moist. Fold in the chopped cranberries and nuts.
Spoon the mixture into a lightly greased 9x5” loaf pan. Bake at 350°F for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.
*I omit the golden raisins and increase the chopped cranberries to 2 cups.